Stuffed Scallops are a classic appetizer that is easy to make and lends a sophisticated nod to a dinner. Serve them plated on a half shell or if you dont have shells, use oven proof ramekins or little enamel cast iron au gratin dishes. Want a less traditional buffet or family style presentation? Serve the shells grouped together on a platter atop rock salt.
- 16 ounces bay scallops
- 4 tablespoons unsalted butter
- 2 tablespoons minced shallots
- 1/2 teaspoon kosher salt
- 2 cups fresh bread crumbs or crushed crackers
- 3-4 ripe tomatoes, finely chopped
- 1/2 cup fresh parsley leaves, chopped
- Optional garlic flakes to taste
- Preheat the oven to 450 degrees F.
- Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry.
- Melt the butter in a medium saute pan over medium heat.
- Once the butter is melted add the scallops and a pinch of salt and cook for 30 seconds. Or, optionally lightly sear scallops in oil for 30 seconds or use a sous vide preparation.
- Remove the pan from the heat and toss in the bread crumbs until well combined.
- Set aside.
- In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt.
- Evenly divide the tomato mixture between 8 ramekins or shells.
- Place the scallops over the tomato mixture and top with the cracker or bread crumbs.
- Bake in the oven for 8 to 10 minutes or until golden brown on top, no charred spots.
- Serve immediately.
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